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Ingredients
Method
- 1 tbsp olive oil
- 1 chopped garlic clove
- 1⁄2 red onion, chopped
- 150g celeriac, cubed
- 1 tbsp tomato puree
- Pinch of chilli flakes
- 100g puy lentils
- 200ml veg stock
- Salt and pepper
- Basil leaf, to garnish
- Fry the onion, garlic, and celeriac for 2-3 minutes in the oil to soften. Chuck in the tomato puree and chilli flakes, and cook for a further 2 minutes.
- Tip in the lentils and stock, and gently bring up to the boil. Simmer for 15 minutes or until everything is tender, then season liberally, and serve garnished with torn basil.
30 mins
1 serving
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